Ingredients for Milk Chocolate Bundt Cake
- Milk Chocolate Candy Bars
- 1/4 cup chocolate syrup
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
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How to Make Milk Chocolate Bundt Cake
- Melt 1 (12-ounce) milk chocolate candy bar and 1/4 cup chocolate syrup in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- Cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Add 4 large eggs, one at a time, beating well after each addition.
- Stir in the cooled chocolate mixture and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into a greased and floured 10-inch bundt pan.
- Bake in a preheated oven at 350°F (175°C) for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
156g
Fat
66g
Carbs
21g